Crispy Portobello Mushroom Recipe
Recipe information
Make Crispy Portobello Mushroom in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Mushrooms & Main Coating
Wet Coating & Seasoning
Finishing & Frying
Mushrooms & Main Coating
1. Clean and prepare mushrooms
Wipe each portobello cap with a damp paper towel to remove dirt. Trim and remove the stem; if you prefer, scrape out the dark gills with a spoon for a cleaner presentation and lighter flavor. Pat mushrooms dry and set on a cutting board.
2. Flatten (optional)
If the caps are very thick, press them gently with the palm of your hand or use the flat side of a heavy spatula to slightly flatten each cap so they cook evenly and the coating adheres well. Keep caps intact.
3. Combine dry coating
In a shallow bowl or pie plate, combine the cornmeal, panko breadcrumbs, grated Parmesan (if using), and 1 tsp smoked paprika. Stir to blend evenly. Place the all-purpose flour in a separate shallow dish.
Wet Coating & Seasoning
4. Make wet batter
In another shallow bowl whisk together eggs, milk (or buttermilk), Dijon mustard, 1 tsp garlic powder, 1.5 tsp salt, and 3/4 tsp black pepper until smooth and uniform in color. Taste a small smear on a finger (if comfortable) and adjust salt/pepper to your preference.
5. Three-step dredge
Working with one mushroom at a time: first dredge the mushroom in the flour, coating both sides and shaking off excess. Next, dip it into the egg-milk mixture, allowing excess to drip back into the bowl. Finally press the mushroom into the cornmeal-panko mixture, turning to coat both sides thoroughly and pressing gently so the coating adheres. Place each coated mushroom on a wire rack set over a baking sheet; let rest 5–10 minutes to help the coating set.
Finishing & Frying
6. Heat oil
Pour about 1 cup vegetable oil into a large skillet to create a 1/4–1/2-inch depth (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. If you don’t have a thermometer, heat until shimmering but not smoking.
7. Fry mushrooms
Working in batches (do not overcrowd), carefully place 1–2 mushrooms cap-side down into the hot oil. Fry 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat as necessary so the coating browns evenly without burning; reduce to medium if it browns too quickly. Use tongs or a slotted spatula to turn and transfer.
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